Now that I’m mixing my go-to’s at more than 30-60ml at a time, I’ve been trying to pay attention to the possibility of the diminishing of flavors due to loss of volitile flavor molecules during and after the steeping process.
I usually fill up to the neck or just above the shoulder of a Boston Round. But, I have been known to shake thoroughly and steal 15-20ml at week 3. My patience needs work!
It’s not easy to assess, because some flavors naturally fade or get obscured by Creams. More testing can be done if I want a more precise answer, but I don’t want to mix a Single Flavor Test at 120ml! So, I wanted to ask for others’ general observations.
Re: Amount of liquid Surface Area and Air Space in half-full/quarter-full 120ml glass Boston Rounds vs. Volitile Flavor Molecules
If I let the mix steep until considered homogeneous, can I take 30ml at-a-time out of that bottle over a long period of time? Or, will that last 30ml have diminished flavor due to the air/liquid ratio and broad surface area? Is this effect more likely at Week 3 than Week 4 or 8?
I feel like I should completely steep in the 120ml glass, then separate into 4 individual 30ml plastic droppers. But, that takes up a lot of bottles when I’d rather refill one bottle every time it runs empty.
Sorry so wordy! Thanks in advance!